Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS
and CaSSeroleS
33
ROASTED VEGETABLES
INGREDIENTS
2 medium tomatoes
1 tbsp. olive oil
1 lb. potatoes
3 cloves garlic
1 sprig oregano
Salt and pepper
2 sprigs rosemary
1 red pepper
2 zucchini, about 1 lb.
1 large fennel bulb
3 tbsp. olive oil
SETTINGS
Vegetables
STEAM CONV, 400°F
30 minutes
Baking Pan (Level 2)
Tomatoes
STEAM, 210°– 212ºF
1 – 2 minutes
Perforated + Baking Pan
(Level 3 + 1)
11
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Make a cross incision in the tomatoes and steam in the perforated pan as indicated. Pull o
the skin and slice the tomatoes.
Grease the baking pan or a glass ovenproof dish with 1 tbsp. oil. Peel and slice the potatoes,
then spread the slices out in the baking pan.
Peel and slice the garlic cloves. Tear o the oregano leaves, chop coarsely and
scatter over the potato slices with the garlic. Season with salt and pepper.
Place whole rosemary sprigs on top.
Cut the pepper into pieces, the unpeeled zucchini into slices and the fennel into
thin strips. Mix together, add salt and spread over the potatoes.
Cover the vegetables with the tomato slices, season with salt and drizzle with oil. Bake as
indicated.
COOK’S TIP:
Serve with a cream cheese and olive paste sauce, pesto, or simply some grated
Parmesan.
Serves 4